Slow Cooker Turkey Tenderloin (Print Version)
# Ingredients:
01 -
1 ½ pounds turkey tenderloin (about 2 tenderloins)
02 -
1 cup chicken broth or chicken stock, regular or low-sodium
→ For the Marinade
03 -
2 tablespoons olive oil
04 -
2 tablespoons apple cider vinegar
05 -
2 tablespoons honey
06 -
1 tablespoon dijon mustard
07 -
3 garlic cloves, crushed
08 -
½ teaspoon dried thyme (or 6 sprigs fresh thyme)
09 -
½ teaspoon dried rosemary (or 1 sprig fresh rosemary)
10 -
1 teaspoon sea salt
11 -
¼ teaspoon pepper
# Instructions:
01 -
In a large bowl, whisk together the olive oil, apple cider vinegar, honey, dijon mustard, crushed garlic, thyme, rosemary, sea salt, and pepper until all ingredients are well combined.
02 -
Place the turkey tenderloins in a gallon-sized zip-top bag and pour the marinade over them. Seal the bag and turn several times to coat the meat evenly. Refrigerate for at least 1 hour or up to 6 hours to allow the flavors to infuse into the turkey.
03 -
Place the marinated turkey tenderloins in your slow cooker, pouring any remaining marinade over the top. Add the chicken broth, then cover with the lid.
04 -
Cook the turkey tenderloins on LOW heat for 6-8 hours. Begin checking the internal temperature after 4 hours of cooking to avoid overcooking.
05 -
The turkey is done when a meat thermometer inserted into the thickest part registers 165°F. For best results, remove from the slow cooker when it reaches about 163°F, as it will continue cooking slightly while resting. Tent with aluminum foil and let rest for 10-15 minutes before slicing and serving.
# Notes:
01 -
Always use fresh or properly thawed tenderloins, not frozen, as the USDA advises against cooking frozen meat in a slow cooker.
02 -
If you're short on time, you can skip the marinating step and add the turkey and marinade directly to the slow cooker.
03 -
Turkey tenderloins can be found year-round at many Walmart stores (Jennie-O brand).